1. Take the water chestnuts, and cut them into the sizes you want. Set the chestnut pieces into a bowl and soak with rose syrup and few drops of the red food colouring. Stir until each piece is evenly coat in red.

2. Turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and toss the bowl around to coat the chestnuts with flour.

3. Scoop the chestnuts into a strainer to get rid of the excess flour. Put them into another bowl.

4. If you want bigger rubies, spray some water on the chestnuts. Put them back in the flour bowl. Coat them with flour again. Repeat the spraying and flouring to make bigger rubies.

5. Boil a pot of water. When boiling, pour the coated rubies in. The cooked rubies will floated and show their beautiful colour. Scoop them up in a strainer and dump them in ice water.

6. In a small cup add sugar, water and pandan leaves to make syrup. Cook the syrup till the sugar dissolved.

7. Shaved the coconut milk ice cubes and put aside.

8. Divide the rubies into the serving cups. Pour out the water from the bowls. Add the shaved coconut milk ice and sugar syrup. Add few rose syrup for flavour. I added jackfruits as well.